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Topic: Roqueforti culture differnces (Read 3968 times)

My best cheeses to date are definitely the Blues. I recently used up the last of my culture and when I went to purchase a new package I noticed there were several different types/strains of P. Roquefortii ie PA, PV, and PS. Does anyone know the difference? I sent an email to Choozit but have not received a response yet.

I think the make will contribute much more to the texture then the yeast. Make drier curd (heat curd longer\cut smaller\decrease fluc factor)I assume you want a blue cheese which is easier to crumble into a salad?

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Amatuar winemaker,baker, cook and musician not in any particular order.

Yes, Tomer, exactly that. We like to crumble in my feta, but the blues I've made so far (gouda, a 'Eureka' one that ended up with bloomy rind molds unintentionally) have been less crumbly than firm to creamy. Gorgonzola dolce is an example of what I don't want, while the crumbly Gorgonzola is great. I know I can affect the texture by the degree of cooking, draining, pressing, but I thought that proteolysis and lipolysis would also make a significant difference, culture dependent.

thanks for any insights you can provide. I have a very young Bleu du Queryas, too young to say yet on that one.

Steal the blue veins from a cheese you like. Suspend them in 1/4 cup water (you need about 1/4 tsp of the veins) add it when you would add the mold culture for your recipe. That's what I do never had it fail. I have done this 5-6 times with the same results. Saves having to figure out proteolysis ,lipolytic characteristics etc. If you liked the cheese , it's what you're looking for.

Steal the blue veins from a cheese you like. Suspend them in 1/4 cup water (you need about 1/4 tsp of the veins) add it when you would add the mold culture for your recipe. That's what I do never had it fail. I have done this 5-6 times with the same results. Saves having to figure out proteolysis ,lipolytic characteristics etc. If you liked the cheese , it's what you're looking for.

Thanks, Tbird. I tried that with cambozola, along with the recommended commercial cultures, but never got the PR to last to maturity. It seemed that the PC simply took over, although in the early stages it smelled right and the PR started to grow. When I get around to trying to make Gorgonzola, I will definitely incorporate one I like.

So far (and I have one going now so it probably will fail) every time I've used only the PR from an established commercial cheese, I have had no trouble getting it to grow -see some of my posts from last spring. I will say that the cheese sourced molds that I have used don't seem to be as aggressive as the dehydrated PR that I was buying at 1st. That's ok since I make 2# cheeese.

Well, T-Bird, that 'Spring Stilton' sure looked like the real deal, so it is working for you to use the PR from the commercial cheese, and I've used previous make slurries myself. The problem I had was with the PC + PR combination (Cambozola). The PC just seemed more aggressive than the PR and out-competed it.

Never tried to combine with another culture. I've soticed some differences in aggressiveness of various PR strains from different cheeses. The one I'm using now seems to be the slowest growing of all. My prob is that around here, the stores rarely have Stilton at all so choosing the same brand for every make hasn't been possible.

The blue showed up on my cambozola way before the PC. Still waiting for the outside to get fully covered. Have one or two spots of blue on the top but quite a few more on the sides. Been spraying away!! LOL